An Edinburgh-based start-up is exploring a new technology that could create gluten-safe food products, such as bread, while retaining the taste and texture of the real thing.
Scientists from Prozymi Biolabs, a biotechnology business with facilities at the Roslin Innovation Centre, are testing the feasibility of a new enzyme technology that degrades gliadin – the protein in gluten responsible for provoking an immune system response and coeliac disease. By preserving the harmless parts of gluten that contribute to the taste, smell, look,…
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